Influence of composition on degradation during repeated deep‐fat frying of binary and ternary blends of palm, sunflower and soybean oils with health‐optimised saturated‐to‐unsaturated fatty acid ratios
Summary The American Heart Association recommended the fatty acid balance contributed by all the fats in our diet, suggesting it would be best at approximately 1:1:1 for saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), respectively. Three individual oils: palm oil (PO)...
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| Veröffentlicht in: | International journal of food science & technology 2018-04, Vol.53 (4), p.1021-1029 |
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| creator | Rudzińska, Magdalena Hassanein, Minar M. M. Abdel‐Razek, Adel G. Kmiecik, Dominik Siger, Aleksander Ratusz, Katarzyna |
| description | Summary
The American Heart Association recommended the fatty acid balance contributed by all the fats in our diet, suggesting it would be best at approximately 1:1:1 for saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), respectively. Three individual oils: palm oil (PO), soybean oil (SBO) and sunflower oil (SNF) and their binary and ternary blends were prepared and used for repeated deep‐fat frying of French fries. The acid value, peroxide value, p‐anisidine value and Totox values, as well as oxidative stability, contents of total polar compounds, tocochromanols, triacylglycerol dimers and oligomers, were determined in individual and blended oils. The lowest Totox value and highest stability were found for PO, and the opposite data were obtained for SNF and SBO. The degradation of tocochromanols in blends ranged from 91% to 95% after 4 days of frying, while in individual oils, it was 63% in SBO, 71% in SNF and 100% in PO. The lowest formation of dimers and oligomers was observed for the PO: SNF blend. Obtained results showed that only pure PO was a better frying medium than its blends with SBO and SNF. However, a prepared blend had a better fatty acid composition for human health and was more stable than pure SBO and SNF.
Graphical shows an electric commercial fryers with experimental oils used for deep‐fat frying of potatoes. Changes of selected compounds are presented in our manuscript. |
| doi_str_mv | 10.1111/ijfs.13678 |
| format | Article |
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The American Heart Association recommended the fatty acid balance contributed by all the fats in our diet, suggesting it would be best at approximately 1:1:1 for saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), respectively. Three individual oils: palm oil (PO), soybean oil (SBO) and sunflower oil (SNF) and their binary and ternary blends were prepared and used for repeated deep‐fat frying of French fries. The acid value, peroxide value, p‐anisidine value and Totox values, as well as oxidative stability, contents of total polar compounds, tocochromanols, triacylglycerol dimers and oligomers, were determined in individual and blended oils. The lowest Totox value and highest stability were found for PO, and the opposite data were obtained for SNF and SBO. The degradation of tocochromanols in blends ranged from 91% to 95% after 4 days of frying, while in individual oils, it was 63% in SBO, 71% in SNF and 100% in PO. The lowest formation of dimers and oligomers was observed for the PO: SNF blend. Obtained results showed that only pure PO was a better frying medium than its blends with SBO and SNF. However, a prepared blend had a better fatty acid composition for human health and was more stable than pure SBO and SNF.
Graphical shows an electric commercial fryers with experimental oils used for deep‐fat frying of potatoes. Changes of selected compounds are presented in our manuscript.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.13678</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Anisidine ; Blending ; deep‐fat frying ; Degradation ; Dimers ; Edible oils ; Fats ; Fatty acid composition ; Fatty acids ; Frying ; Heart ; Mixtures ; Oils & fats ; Oligomers ; oxidative stability ; Palm oil ; palm olein ; Polyunsaturated fatty acids ; Soybean oil ; Soybeans ; Stability ; Sunflower oil ; tocochromanols ; Triglycerides</subject><ispartof>International journal of food science & technology, 2018-04, Vol.53 (4), p.1021-1029</ispartof><rights>2017 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2018 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3388-3e1eafae2700010bcb258aab4532f01183ada9de33fe4bf281b375bd36a0a44b3</citedby><cites>FETCH-LOGICAL-c3388-3e1eafae2700010bcb258aab4532f01183ada9de33fe4bf281b375bd36a0a44b3</cites><orcidid>0000-0001-6343-332X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.13678$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.13678$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Rudzińska, Magdalena</creatorcontrib><creatorcontrib>Hassanein, Minar M. M.</creatorcontrib><creatorcontrib>Abdel‐Razek, Adel G.</creatorcontrib><creatorcontrib>Kmiecik, Dominik</creatorcontrib><creatorcontrib>Siger, Aleksander</creatorcontrib><creatorcontrib>Ratusz, Katarzyna</creatorcontrib><title>Influence of composition on degradation during repeated deep‐fat frying of binary and ternary blends of palm, sunflower and soybean oils with health‐optimised saturated‐to‐unsaturated fatty acid ratios</title><title>International journal of food science & technology</title><description>Summary
The American Heart Association recommended the fatty acid balance contributed by all the fats in our diet, suggesting it would be best at approximately 1:1:1 for saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), respectively. Three individual oils: palm oil (PO), soybean oil (SBO) and sunflower oil (SNF) and their binary and ternary blends were prepared and used for repeated deep‐fat frying of French fries. The acid value, peroxide value, p‐anisidine value and Totox values, as well as oxidative stability, contents of total polar compounds, tocochromanols, triacylglycerol dimers and oligomers, were determined in individual and blended oils. The lowest Totox value and highest stability were found for PO, and the opposite data were obtained for SNF and SBO. The degradation of tocochromanols in blends ranged from 91% to 95% after 4 days of frying, while in individual oils, it was 63% in SBO, 71% in SNF and 100% in PO. The lowest formation of dimers and oligomers was observed for the PO: SNF blend. Obtained results showed that only pure PO was a better frying medium than its blends with SBO and SNF. However, a prepared blend had a better fatty acid composition for human health and was more stable than pure SBO and SNF.
Graphical shows an electric commercial fryers with experimental oils used for deep‐fat frying of potatoes. Changes of selected compounds are presented in our manuscript.</description><subject>Anisidine</subject><subject>Blending</subject><subject>deep‐fat frying</subject><subject>Degradation</subject><subject>Dimers</subject><subject>Edible oils</subject><subject>Fats</subject><subject>Fatty acid composition</subject><subject>Fatty acids</subject><subject>Frying</subject><subject>Heart</subject><subject>Mixtures</subject><subject>Oils & fats</subject><subject>Oligomers</subject><subject>oxidative stability</subject><subject>Palm oil</subject><subject>palm olein</subject><subject>Polyunsaturated fatty acids</subject><subject>Soybean oil</subject><subject>Soybeans</subject><subject>Stability</subject><subject>Sunflower oil</subject><subject>tocochromanols</subject><subject>Triglycerides</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNp9Uc1u2zAMFoYVWNb20icQ0Nswt_qxY_c4FGuXocAOa88GZVGNAsdyJRlBbnuEvtpeoU8yOhl2nCCIFPmRH38Yu5DiStK59huXrqRe1s07tiBZFWqp5Hu2EDeVKKpS6Q_sY0obIYTSdblgv1eD6yccOuTB8S5sx5B89mHgdC0-R7Bw-Nop-uGZRxwRMlry4fj269VB5i7uZxfFGz9A3HMYLM8YD7rpcbBpdo7Qbz_zNBFh2GE8oFLYGwQi833iO5_XfI3Q5zVlDmP2W5-IKkGe4kxK1hzomYZ_Jk4FZGLsvOVxrjSdsRMHfcLzv_KUPd19fbz9Vjz8uF_dfnkoOq2bptAoERygqmkWUpjOqKoBMGWllRNSNpo6v7GotcPSONVIo-vKWL0EAWVp9Cm7POYdY3iZMOV2EybquU-tElLLqq50SahPR1QXQ0oRXTtGv6XBtFK088raeWXtYWUElkfwzve4_w-yXX2_-3mM-QPcR6O_</recordid><startdate>201804</startdate><enddate>201804</enddate><creator>Rudzińska, Magdalena</creator><creator>Hassanein, Minar M. 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M.</au><au>Abdel‐Razek, Adel G.</au><au>Kmiecik, Dominik</au><au>Siger, Aleksander</au><au>Ratusz, Katarzyna</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of composition on degradation during repeated deep‐fat frying of binary and ternary blends of palm, sunflower and soybean oils with health‐optimised saturated‐to‐unsaturated fatty acid ratios</atitle><jtitle>International journal of food science & technology</jtitle><date>2018-04</date><risdate>2018</risdate><volume>53</volume><issue>4</issue><spage>1021</spage><epage>1029</epage><pages>1021-1029</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
The American Heart Association recommended the fatty acid balance contributed by all the fats in our diet, suggesting it would be best at approximately 1:1:1 for saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), respectively. Three individual oils: palm oil (PO), soybean oil (SBO) and sunflower oil (SNF) and their binary and ternary blends were prepared and used for repeated deep‐fat frying of French fries. The acid value, peroxide value, p‐anisidine value and Totox values, as well as oxidative stability, contents of total polar compounds, tocochromanols, triacylglycerol dimers and oligomers, were determined in individual and blended oils. The lowest Totox value and highest stability were found for PO, and the opposite data were obtained for SNF and SBO. The degradation of tocochromanols in blends ranged from 91% to 95% after 4 days of frying, while in individual oils, it was 63% in SBO, 71% in SNF and 100% in PO. The lowest formation of dimers and oligomers was observed for the PO: SNF blend. Obtained results showed that only pure PO was a better frying medium than its blends with SBO and SNF. However, a prepared blend had a better fatty acid composition for human health and was more stable than pure SBO and SNF.
Graphical shows an electric commercial fryers with experimental oils used for deep‐fat frying of potatoes. Changes of selected compounds are presented in our manuscript.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.13678</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0001-6343-332X</orcidid></addata></record> |
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| source | Wiley Journals; Access via Oxford University Press (Open Access Collection) |
| subjects | Anisidine Blending deep‐fat frying Degradation Dimers Edible oils Fats Fatty acid composition Fatty acids Frying Heart Mixtures Oils & fats Oligomers oxidative stability Palm oil palm olein Polyunsaturated fatty acids Soybean oil Soybeans Stability Sunflower oil tocochromanols Triglycerides |
| title | Influence of composition on degradation during repeated deep‐fat frying of binary and ternary blends of palm, sunflower and soybean oils with health‐optimised saturated‐to‐unsaturated fatty acid ratios |
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